1. In a bowl mix vegan sour cream, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. Cover and chill. (this can be made ahead of time)
2. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks and remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn.
3. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
4. When the corn is ready, pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with cream-lime mixture. Sprinkle with cilantro.
If you do not like corn on the cob, this can also be made into a wonderful corn salad with the sour cream-chili lime sauce!